Twisty Korean Sausage Bread (Hotdog Bread)
Korean sausage bread is a baked hotdog in fresh bread with toppings. It is a fancy version of pig in a blanket and a popular snack found in many Korean bakeries. This twisty bread is fun to make and kids-friendly.
I am so glad that the winter break is over and my kiddos are back to school.
Please, don’t get me wrong. I enjoy my kids around me, but having them for 24 hrs a day for 2 weeks was not always filled with joyous moments. Mothers do need a break. Don’t you think?
We had some snow a few days ago and I comfortably stayed inside while kids are having their time with neighborhood kids outside. I baked some bread to serve as lunch for my kids. I will call it Twisty Sausage Bread. You will find this kind of bread easily in many Asian bakeries under the name of “sausage buns” or “hotdog buns”, etc. They might have different shapes but they are all pretty similar in taste.
The idea is basically a pig in a blanket but made into fancy-schmancy twisty pig in a fluffy duvet cover. I wonder if that makes any sense at all. You can use precooked chicken sausage if you prefer not to use hotdogs. Whatever you use, it’s all about shaping and having fun. They are great to taste and perfect to put in lunch box as well.
So, let’s get to work and make our hotdogs proud.
In a mixing bowl, combine 1 cup of flour, sugar, salt, and instant yeast.
In a mixing cup, mix warmed milk, water, egg, and melted butter. Pour the liquid into the mixing bowl. Stir all together.
Add the rest of the flour and mix all together with wooden spoon. From this on, you can knead with your hand for 5-7 minutes or…
use your handy-dandy mixer with a dough hook to do the job. The dough will be somewhat sticky just like any dinner roll dough.
Form the dough into a ball shape and place in a greased bowl. Cover and close your eyes.
Abracadabra…!! Look, the dough got doubled in volume. No matter how hard you try, your Abracadabra won’t work instantly. Give yourself a good 45-60 minutes in a warm room temperature.
Cut the dough into 8 pieces.
Roll out each piece of dough just big enough to cover the hotdog.
Wrap the dough around the hotdog, pinching the seam to seal the edge.
Now, using a scissor, cut 8 slits along the hotdog dough but leave the bottom side of the dough intact. (You want to slice down the hotdog part all the way though)
Twist the each segment by pushing into opposite direction from each other. The intact bottom dough will hold everything together. Got it?
Carefully transfer the dough on to the baking sheet lined with baking mat or parchment paper. Let them rest for 15-20 minutes.
Meanwhile saute chopped onion and green pepper seasoning with a pinch salt and pepper. It is my divine duty to feed my kids vegetable in any possible way. You can skip this part if you only want leave your pig in a blanket solitary.
Mix the vegetable with a little bit of mayonnaise.
Place some on top of the dough, and pretend they are healthy…
I forgot to brush with egg wash around the dough at this stage. I am letting you know so that you don’t forget.
Squirt some ketchup and mustard on top in anyway you like. Bake these piggies in 400 degree oven for 15-18 minutes or until done.
And Ooo-la-la! Your fancy schmancy pig in a blanket is ready to dive into your mouth.
My kids devoured these little pigs after they came home from playing hard in the snow outside. They called it “Grape Hotdogs”. They had fun pulling each segment apart to eat. You will have fun making these and even more fun eating them.
The weather outside is very cold. Stay warm, guys!
Korean Sausage Bread (Hotdog Bread)
- 2-1/2 cup all purpose flour
- 1 envelope (7g) instant rapid rising yeast
- 2 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup lukewarm milk
- 1/4 cup warm water
- 2 tablespoon butter, melted
- 1 egg
- 8 hotdogs
- egg wash, 1 beaten egg + 1 teaspoon water
- 1/2 onion chopped
- 1/2 green pepper chopped
- 1 tablespoon olive oil
- pinch salt and pepper to taste
- 1 tablespoon mayonnaise
- prepared mustard
- Mix 1 cup of flour, yeast, sugar and salt in a mixing bowl.
- Another small mixing bowl, combine milk, water, butter and egg; mix well. Pour the liquids into the flour mixture and stir with wooden spoon. Add the remaining flour the mixture and mix everything well. You might need to add a little more flour if the mixture seems too wet. Turn the mixture over the floured board and knead for 5-8 minutes or use electric mixer with a dough hook and knead.
- Pull the dough into a ball shape and place in a greased bowl, cover and let it rise in a warm place until they are doubled in volume, about 45-60 minutes.
- Preheat oven to 400ºF.
- Deflated the dough and knead 1 more minute, then divide the dough into 8 pieces.
- Roll each piece of the dough into long oval shape just enough to cover a hotdog. Wrap each hotdog with the rolled out dough pinching the seam to seal entirely.
- Using a scissor, give 8 slits on along the each dough but leave the bottom of the dough intact (make sure you cut the hotdog part all the way down).
- Push each segment of the dog into the opposite direction to spread out and press down gently. Transfer the dough onto a baking sheet lined with parchment paper or baking liner. Brush the dough with egg wash and let them rest.
- Meanwhile, saute onion and pepper in oil until soft, seasoning with a pinch salt and pepper. Remove from heat, add mayonnaise to them and mix well. Spread 1 tablespoonful of the onion mixture over the each dough. Drizzle with some ketchup and mustard. Bake them for 15-18 minutes or until done.